West Indes Salad by Wintzell's Oyster House
6 lbs Lump Crab Meat
3 lbs Jumbo Crab Meat
2.5 lbs Chopped Yellow Onion
1/8 cup Salt
1/8 cup White Pepper
1/8 cup Sugar
5 cups Apple Cider Vinegar
5 cups Canola Oil
1. In a large, flat Pyrex dish, add crab meat (cleaned) and layer onion on top.
2. In a separate bowl, thoroughly whisk salt, pepper, sugar, vinegar & Canola oil.
3. Pour mixture over onion and crabmeat. DO NOT MIX!
4. Place a sheet of clear plastic wrap directly over finished product, tucking in the sides.
5. Cover and let mixture marinate for 24 hours in refrigerator.
7. Thoroughly mix before serving into small (4 oz) bowls.
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